I realized recently that 1 pound of meat just isn’t going to work as dinner any longer in this house. Three growing boys plus a husband means this girl has been skipping dinner more often than not just because there isn’t enough! It usually doesn’t bother me but when I make something delicious and barely get a bite before it’s all gone, I get sad. And this meal made me sad.
You guys, it’s so good. I know the ingredient list looks like nothing special but I’m pretty sure I could’ve eaten this 5 days in a row without complaint. Y’all know I love pork and this pork was just spicy enough and had all my favorite Asian flavors. I’ve been hoarding recipes that call for Thai basil forever now because I’ve never seen in it stores but with my new herb gardenÂ I finally have access to Thai basil! Honestly, I’m not sure I could tell a difference between it and regular basil but it was fun to use it.
This pork is also incredibly quick to cook so it makes a perfect weeknight dinner.
- 1-2 tablespoons canola oil
- 1 shallot minced
- 1 1/4 pound boneless pork chops cut into 1-in. cubes
- 4 cloves garlic minced
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoons chili paste like Sambal Oelek
- 1 tablespoon sugar
- 2 teaspoon water
- 1 1/2 teaspoons cornstarch
- 1/4 cup sliced basil leaves preferably Thai
- white or brown rice for serving
- additional soy sauce and/or chili sauce for serving
Heat oil in a large nonstick skillet over medium-high heat. Add shallots and cook 1 minute. Add pork and garlic to pan. Cook 6-8 minutes, stirring occasionally, or until meat is cooked through.
Meanwhile, whisk the fish sauce, oyster sauce, soy sauce, chili paste, sugar, water, and corn starch together in a small bowl. Add fish sauce mixture to meat and cook 1 minute more or until mixture thickens slightly. Stir to coat entire mixture. Remove from heat and stir in basil. Serve over rice with extra soy sauce and/or chili sauce on the side.